Bearnaise Sauce


  • 3  free range egg yolks
  • 1/4 cup water


  • 3 Tbsp white cooking wine or organic chicken broth
  • 2 Tbsp "Braggs" apple cider vinegar
  • 2 tsp minced fresh shallot
  • 2-1/2 tsp minced fresh tarragon,  divided
  • 1/8 tsp fresh ground pepper


  • 1/2 cup cold butter
  • Second half of fresh tarragon


  • In a small saucepan, whisk the egg yolks and water. Cook and stir over low heat until mixture bubbles around edges and reaches 160°, about 5-10 minutes.

  • At the sametime in a small saucepan, combine the wine or broth, vinegar, shallot, 1/2  of the tarragon and all pepper. Bring to a slight boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside.
  • Then, cut cold butter into several pieces; add to original egg yolk mixture, one piece at a time, stirring after each additional piece until melted.

  • Stir reserved liquid and remaining tarragon into prepared sauce.

Serve immediately. Makes 1 cup.